Guac!

I developed a bit of an obsession with Chipotle’s guacamole, it was good but expensive, so I decided to make my own. I’m still tweaking the recipe but this is where I started and gives great results. You can find avocados with the other fresh produce at your grocery store. (extra points if you find them at a market!)

Make sure you have avocados that are JUST ripe, they should be very firm when you buy them and in a days time they should start to give a little to pressure, this is when they are ready. If the avocado is very soft or gives too much it is probably overripe. The serrano chiles may be harder to finder, I’m not sure, I was able to find them at Publix along the wall in the fridge in the produce area.

• 2 ripe avocados
• 1/2 red onion, minced (about 1/2 cup)
• 1-2 serrano chiles, stems and seeds removed, minced
• 2 tablespoons cilantro leaves, finely chopped
• 1 tablespoon of fresh lime or lemon juice
• 1/2 teaspoon salt
• A dash of freshly grated black pepper
• 1/2 ripe tomato, seeds and pulp removed, chopped

Cut each avocado in half by running the the blade against and all the way around the large seed inside. Then separate the two sides. You can either pry the seed out or you can very carefully tap the blade against the seed; it should stick and allow you to pull the seed out, don’t cut yourself!

Use a fork to scoop out the inner flesh, which should come away from the distinct, firm outer shell, discard the shells from each half. Use the fork to mash up the avocado (not too finely, mash to a consistency that you prefer, I like mine a bit chunky. At the same time, add chopped onion, cilantro, lime or lemon, salt and pepper and mash n mix it together. Finely chop some of the serrano chiles to taste, they’re hot! Make sure to rinse your hands after handling those little guys.

Mix in the tomatoes, and once it looks mixed and mashed up and presentable, it is ready! Refrigerate covered when you’re done, it stays at least a few days in the fridge (mine didn’t last longer than that). It is going to turn dark on top, just mix it in when you come back to it. I actually mixed some salsa into mine as well, it’s a nice shortcut. Enjoy!